Creamy Tuscan Chicken Pasta

Perfect for a weekend lunch or easy week night dinner. On the table in less than 15 mins!

2 cups (500ml) vegetable stock
1 cup (240ml) heavy whipping cream
3 cups (250g) penne or similar pasta
1 tsp garlic purée
1 tsp dried oregano
1/2 tsp Italian seasoning
1 lb (450g) uncooked chicken breast diced
½ cup sun dried tomatoes drained and chopped
sea salt flakes to taste
8 oz (226g) cream cheese
2/3 cup (80g) Parmesan cheese grated
2 cups baby spinach optional

Pour stock into the Instant Pot insert, then add the rest of the ingredients up to the sea salt flakes.
Close the lid and turn the vent to sealing position. Set the Instant Pot to manual high pressure for 4 mins.

Cook till done, then allow for a natural pressure release (NPR) of 5 mins before performing a quick release to let out remaining steam.

Open lid and change to sauté mode, stir in the cream cheese and Parmesan till melted.

Switch of the heat, add the baby spinach and allow it to wilt before serving.

Notes:
When you first open there will be a bit more liquid, but if you mix and it let stand for a bit, the liquid will be absorbed.

And if you like your pasta with lots of sauce, add an extra half to one cup of stock or cream.
Feel free to double or (even triple) the ingredients in this recipe to feed a crowd without having to adjust the cook time at all!

You can sprinkle in even more Parmesan cheese, or add some grated mozzarella for extra cheesy goodness.

Add cooked bacon for some extra meatiness. YUM.

No penne on hand? You can swap in the pasta of your choice (eg, fusilli, rigatoni, shell pasta).

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